TY - JOUR ID - 43451 TI - The Role of Camel Milk in Treatment of Type 2 Diabetes: A Review JO - International Journal of Nutrition Sciences JA - IJNS LA - en SN - 2538-1873 AU - Shahriari, Sahar AU - Hejazi, Najmeh AU - Eftekhari, Mohammad Hassan AD - Student Research Committee, Department of Clinical Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran AD - Food and Nutrition Research Center, Department of Clinical Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran Y1 - 2018 PY - 2018 VL - 3 IS - 3 SP - 120 EP - 126 KW - Type 2 Diabetes KW - Insulin Resistance KW - Oxidative stress KW - Hyperglycemia KW - Camel milk DO - N2 - Diabetes mellitus is one of the most common metabolic diseases worldwide. In patients with type 2 diabetes, insulin sensitivity and glucose homeostasis are impaired and leading to hyperglycemia. Several studies have reported that camel milk with various mechanisms can improve hyperglycemia and its subsequent complications in type 2 diabeticpatients. The present study uses the information in Google Scholar and PubMed databases from 2002 to 2016 to review the role of camel milk in treatment of type 2 diabetes. The key words “type 2 diabetes”, “insulin resistance”, “oxidative stress”, “hyperglycemia”, “insulin”, and “camel milk” were used to collect information. Camel milk was shown to be effective in improving glucose homeostasis by insulin-like proteins. Also, it has RQ-8 peptide that can act as an antioxidant and reduce the damage caused by oxidative stress in the development of diabetes. This kind of milk is effective in improving insulin sensitivity due to its unique combination of fatty acids. It can be concluded that camel milk can be used as a natural product which can be useful to delay or slow down the progression of type 2 diabetes. UR - https://ijns.sums.ac.ir/article_43451.html L1 - https://ijns.sums.ac.ir/article_43451_ef6c68fc40ba429fe76502adfc967fd5.pdf ER -